Spices: Agrotechniques for Quality Produce pdf

Amit Baran Sharangi ha completato il suo dottorato di ricerca nel campo dell'orticoltura. Ha conseguito M. Sc.(Ag.) e B.Sc (Ag.)Hons nel campo dell'agricoltura. Attualmente è professore ed ex capo del Dipartimento di piantagioni, spezie, colture medicinali e aromatiche, Facoltà di orticoltura, Bidhan Chandra Krishi Viswavidyalaya Agricultural University, India. Amit Baran Sharangi ha pubblicato circa 70 articoli in molte riviste internazionali e ha partecipato a 50 seminari e conferenze internazionali e nazionali. Ha pubblicato 19 libri. Ha ricevuto numerosi premi internazionali, borse di studio e lodi da Central Govt. Organizzazioni / istituti come Young Scientist Awards, Best Research Paper Award, ecc., È Editor in Chief e membro del comitato editoriale di molte riviste internazionali.

Spices: Agrotechniques for Quality Produce pdf da Amit Baran Sharangi

Indian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject. The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices comprised of the major spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions.